Name: Pan-Seared Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus spears; 0.5 cup cooked quinoa; 2 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tsp lemon juice

Pan-Seared Chicken with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Roasted Asparagus

Golden pan-seared chicken breast seasoned with aromatic herbs served alongside tender roasted asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

38.4g

Fat

14.9g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

2 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a large baking sheet, toss the asparagus spears with 1 teaspoon of olive oil and a portion of the sea salt and black pepper.
3
Roast the asparagus for 12-15 minutes until they are tender-crisp and slightly charred.
4
While the asparagus roasts, season the chicken breast evenly on both sides with the garlic powder, dried oregano, and the remaining sea salt and black pepper.
5
Heat the remaining 1 teaspoon of olive oil in a heavy skillet over medium-high heat.
6
Place the chicken in the skillet and sear for 6-7 minutes per side, or until the exterior is golden and the internal temperature reaches 165°F.
7
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
8
Serve the chicken alongside the roasted asparagus and quinoa, finishing with a fresh squeeze of lemon juice over the chicken.